Mandarin Chocolate Cheesecake

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READY IN: 1hr 5mins
SERVES: 10-12
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 325 degrees.
  • Crust-combine the chocolate wafer crumbs and butter and mix well.
  • Press into the bottom of a 9 inch springform pan.
  • Bake for 10 minutes.
  • Remove and cool on a wire rack.
  • Turn heat up to 350 degrees.
  • In a large bowl beat together the cream cheese, sugar and flour until smooth.
  • Beat in eggs, one at a time mixing well.
  • Mix in juice, liqueur and rind.
  • Pour over cooled crust and bake for 45 minutes or until center is just set.
  • Remove from oven, run a knife around the edge to loosen and let cool for 1 hour on a wire rack.
  • Place in fridge and let set overnight.
  • Next day bring cream to boil over low heat in a medium saucepan.
  • Stir in chocolate and remove from heat.
  • Stir until chocolate is melted and smooth.
  • Pour over cake and spread over sides or let it"drizzle down" the sides.
  • In a separate pan melt chocolate.
  • Dip dried mandarine segments half way into chocolate.
  • Let dry on waxed paper.
  • Arrange in circle on cake.
  • Pile on chocolate curls.
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